Editor’s Note: Thank a Farmer

Shutterstock.

It’s high summer and we’re lucky to be reaping the bounty of the hard work that farmers did earlier this year. Having worked on several farms across the U.S., I know that this is serious crunch time. Farmers are not only harvesting the fruits of their labors, but they’re also planting fall crops.

Alan Guebert: Looking Back to Farm Forward

foxwellcollage

Alan Guebert is an agriculture insider. For the last two decades, he has been chronicling and responding to farm politics in the award-winning and popular syndicated column “The Farm and Food File” from his home in Southern Illinois. Now, he’s hoping to reach out beyond that audience with a book he has co-authored with his… Read More

The Big Money Battle to Sway Americans’ Food Choices

shutterstock_290587421

When it comes to food in America, we’re witnessing a sea change. Organic sales jumped 11 percent last year. Meanwhile about 84 percent of U.S. consumers now say they buy at least some organic food and two-thirds of Americans are in favor of requiring labeling on products containing genetically modified (GMO) ingredients. So it’s not surprising that some large food companies are spending money to coax consumers back to their side of the aisle. Read More

5 Things to Know About 2,4-D, the “Possibly” Cancer-Causing Herbicide

Shutterstock.

The majority of America’s farms rely heavily on herbicides—lots of them. So when the World Health Organization (WHO) classified the United States’ most widely used weed-killer, glyphosate, as “probably” carcinogenic to humans three months ago, it was big news.

Now, the same group–the WHO’s International Agency for Research on Cancer (IARC) has concluded that 2,4-D, another commonly used weed killer, is “possibly” carcinogenic to humans. Here’s what you need to know about the decision and the chemical, which is the third most-widely used herbicide in the U.S. Read More

The Man Who Brought You the Sugar Snap Pea Has Something New up His Sleeve

77489_EdibleMarin__peas_edited-1

French Laundry culinary gardener Aaron Keefer knew what he cradled in his hands was special. Even legendary.

When he nestled the pea seeds into the ground just shy of spring this year, he had not only pored over a national magazine cover story lauding their distinctiveness, but The French Laundry’s Chef de Cuisine David Breeden had been pestering him for months to procure them to grow in the showcase garden of this landmark Yountville, California, restaurant. Read More